Easy Peasy Tortilla Soup

I love soup. Baked potato soup, cheese broccoli soup, chicken noodle… you name it, I’m there. However, my heart holds a special place for Garcia’s Tortilla Soup (part of the reason it holds such a special place is because Josh used to always get Thai food to go and then pick me up some soup – you could say he’s my Soup Snake.) Since I moved to Austin I haven’t been able to have it, and not to be dramatic, but, I’m crushed. I talk about wanting that damn soup more than anything else so last night I decided to try to recreate it. Here’s how it went:

It was 87.5% just like Garcia’s and here are the exceptions: I used too much rice*, it wasn’t the exact same type of cheese and the ingredients I used were 100% real and nutritional.

How did I do it? Glad you asked.

What you’ll need:

1/2 white onion

2 chicken breasts

3 cups of jasmine rice
*note that I measured this out to make sure I was telling you to use a good amount and not too much like I did at first

2/3 bag of cheese (I used Organic Valley – they use only grass fed cows so no antibiotics!!)

1 tbs avocado oil

1 jar of salsa (we use a homemade salsa that Josh’s dad makes for us, but any kind will do)

3 corn tortillas

1 tbs cumin

Salt and Pepper to taste

32oz Chicken Bone Broth

Soup

Dice onions and throw into avocado oil at the bottom of your pot.

Pour in Bone Broth, add in spices and bring to a boil.

Throw in chicken breasts and pull the heat down a notch or two. Continue to cook chicken breasts until they are at least 160 degrees.

Add rice and let it cook until it has absorbed enough broth to be soft.

Shred chicken as rice cooks.

When the rice is ready, throw the chicken and your cheese into the pot.